Bacteriocins: biological tools for bio-preservation and shelf-life extension
The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed
in England in 1953 and since then has been approved for use in over 48 countries. The …
in England in 1953 and since then has been approved for use in over 48 countries. The …
A review of selection criteria for starter culture development in the food fermentation industry
Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …
[HTML][HTML] Advances in the development and application of microbial consortia for metabolic engineering
Recent advances in metabolic engineering enable the production of high-value chemicals
via expressing complex biosynthetic pathways in a single microbial host. However, many …
via expressing complex biosynthetic pathways in a single microbial host. However, many …
Unraveling microbial interactions in food fermentations: from classical to genomics approaches
Fermentation, the microbial degradation of organic compounds without net oxidation, is an
important process in the global carbon cycle and is also exploited worldwide for the …
important process in the global carbon cycle and is also exploited worldwide for the …
Relevance of microbial coculture fermentations in biotechnology
J Bader, E Mast‐Gerlach, MK Popović… - Journal of applied …, 2010 - academic.oup.com
The purpose of this article is to review coculture fermentations in industrial biotechnology.
Examples for the advantageous utilization of cocultures instead of single cultivations include …
Examples for the advantageous utilization of cocultures instead of single cultivations include …
Pathogens of interest to the pork industry: A review of research on interventions to assure food safety
Pork is the most consumed meat in the world and is a source of foodborne diseases. To
develop effective food safety interventions for pork, it is crucial to understand the nature of …
develop effective food safety interventions for pork, it is crucial to understand the nature of …
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
M Bernardeau, M Guguen… - FEMS Microbiology …, 2006 - academic.oup.com
Lactobacilli have played a crucial role in the production of fermented products for millennia.
Their probiotic effects have recently been studied and used in new products. Isolated cases …
Their probiotic effects have recently been studied and used in new products. Isolated cases …
Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products
This review emphasizes the importance of novel biopreservation strategies and their
application to ensure seafood quality and safety especially within the context of increasing …
application to ensure seafood quality and safety especially within the context of increasing …
Bioprotective culture: A new generation of food additives for the preservation of food quality and safety
Ensuring food quality and safety will remain a major challenge for the agri-food sector, due
in large part to expected limits on the use of conventional microbiological barriers. There is …
in large part to expected limits on the use of conventional microbiological barriers. There is …
Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri
P Muthukumarasamy, RA Holley - International Journal of Food …, 2006 - Elsevier
The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or
after being microencapsulated in alginate using either extrusion or emulsion technology …
after being microencapsulated in alginate using either extrusion or emulsion technology …